Low ABV Tart Brown Saison brainstorming session.

Discussion in 'Homebrewing' started by Daemose, Dec 3, 2014.

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  1. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    I brewed the beer described in the title a few weeks ago. A dark brown saison, lightly hopped and about 1.055 OG. In addition to 3711 I added the dregs from several sour beers and a pack of lacto brevis.

    I'm going to let it sour up over the few seasons, but I was trying to decide what else I could do with it if I don't just bottle it as is once complete attenuation has been achieved.

    A few ideas:

    1. Add fruit... (Been doing this a lot lately so it's getting old, I was thinking peaches.)

    2. Making a Sour/Wild Ale take on a Swedish Julmamma, which as basically a Christmas mulled beer cocktail. I would add mulling spices, lemon juice/peel, and either gin or maderia. (The actually drink is a 'get drunk' cocktail with the ingredients previously described added to an equal mixture of dark and light beer as far as I can tell from Google.)

    3. "Mexican Candy" - sour the beer then referment with tamarind and Chile powder.

    Your thoughts/ideas?
     
    #1 Daemose, Dec 3, 2014
    Last edited: Dec 3, 2014
  2. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    Replace that Chile powder with Ancho Chili extraction using vodka.
     
  3. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    I like the sound of the base beer to be honest. Obviously fruiting it would work but if you're getting tired of that, why not add some type of interesting wood? Hell, soak it in the Madeira that you mentioned before. Or port. Or cab franc? You could even source some grape must and add that. I wouldn't do sour and spicy though, I don't think they would play well.
     
  4. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I like the idea of tamarind and chile. I'm planning on doing a tamarind mild soon.
     
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